Being A Chef Never Seems Like A

I Suppose More Than Anything, Chefs Have Gotten Better, Which Is Great News, Which Makes My Life A Lot Easier. I Can Be A Lot More Creative In Terms Of The Menu.

The Minute You Start Compromising For The Sake Of Massaging Somebody's Ego, That's It, Game Over.

Customers Should Complain More. You Know, Food's Expensive Nowadays. And These Sommeliers Come Along With Their Thousand-page Wine List And Practically Throw It In Your Lap. They're All Businessmen And Know That Customers Get Intimidated And Buy Something Overpriced. I Say, Always Put Them On The Spot. 'you Come Back To Me With A Red Wine At $30, $40. Come Back To Me With A Choice.'

It's Fascinating Watching The Debates [of Hillary Clinton And Donald Trump], With The Search For The New President. It's Like A Car Crash, Unfolding In Front Of Your Eyes. The Level Of Personal Attacks!

I Train My Chefs Completely Different To Anyone Else. My Young Girls And Guys, When They Come To The Kitchen, The First Thing They Get Is A Blindfold. They Get Blindfolded And They Get Sat Down At The Chef's Table... Unless They Can Identify What They're Tasting, They Don't Get To Cook It.